American
Honey Garlic Pork Chops
Boneless pork chops sear, then rest after they reach 145°F while a honey, garlic, and soy sauce reduces in the pan. The glaze is spooned over the rested chops.
- Prep
- 10 min
- Cook
- 16 min
- Total
- 26 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- Chops about 3/4 inch thick reach 145°F without drying out the way very thick chops can on a weeknight.
- Resting 3 minutes after 145°F finishes the cook the way whole-muscle pork needs.
- The glaze is built in the same pan so the browned bits dissolve into the honey.
- Cornstarch gives the sauce a cling so it stays on the chops instead of running off.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
Check the ingredients you still need, then add them. If nothing is checked, the full list is added. Saved on this device.
Instructions
- 1
Pat the pork chops dry. Season both sides with the kosher salt and black pepper.
- 2
Heat the olive oil in a skillet over medium-high heat. Sear the chops until the center of each reaches 145°F, about 4 minutes per side.
- 3
Move the chops to a plate and rest 3 minutes.
- 4
Lower the heat to medium. Add the garlic to the skillet and stir 30 seconds.
- 5
Stir in the honey, soy sauce, and rice vinegar. Simmer 1 minute.
- 6
Whisk the cornstarch with the water and stir it into the pan. Simmer until the sauce turns glossy, about 1 minute. Take the pan off the heat and swirl in the butter.
- 7
Spoon the sauce over the rested chops. Sprinkle with the sesame seeds and serve.
Pro tips
- Pull the chops at 145°F, then rest 3 minutes. Do not cut into them during the rest.
- If the honey smells like it is darkening too fast, move the pan off the burner and stir.
- A thermometer in the side of the chop, into the center, is more reliable than timing alone.
Easy substitutions
- Honey
- Brown sugar
- Soy sauce
- Tamari
- Rice vinegar
- Apple cider vinegar
Storage and reheating
Storage
Refrigerate leftovers up to 3 days.
Reheating
Warm chops and sauce in a covered skillet over medium-low heat until the pork is hot, about 165°F. Add a splash of water if the glaze is too thick.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 430
- Protein
- 36 g
- Carbs
- 22 g
- Fat
- 22 g
- Fiber
- 0 g
Budget friendly · Stovetop · High Protein
You might also like
Chicken Bacon Ranch Quesadillas
Chicken is cooked to 165°F, bacon is crisped, and both are folded into tortillas with ranch and cheddar. The quesadillas toast until the cheese melts and the outside is spotted brown.
37 min · Easy
View recipe
Garlic Butter Shrimp
Shrimp sear quickly in butter and olive oil with garlic, lemon, and parsley. They are done when they turn opaque and the thickest piece reads 145°F.
20 min · Easy
View recipe
Lemon Pepper Salmon
Salmon fillets sear in butter with garlic, lemon zest, and plenty of black pepper. The fish is done at 145°F, when it flakes and the center is opaque.
20 min · Easy
View recipe
Pan-Seared Lamb Chops
Lamb loin chops are salted, seared in a hot pan with rosemary and garlic, and rested to 135°F for medium.
18 min · Easy
View recipeStill hungry?
More in the same lane, not a random mix.
Turkey Burger
Ground turkey is mixed with onion, garlic, and breadcrumbs, then seared into patties. The center must reach 165°F and show no pink before the burgers go on the buns.
24 min · Easy
View recipe
15-Minute Beef and Broccoli
Thinly sliced flank steak and broccoli cook in a soy-ginger sauce on a hot skillet. The beef is pulled at medium, about 145°F, so the pan time stays short.
20 min · Easy
View recipe
Caprese Chicken
Chicken breasts are seared with garlic and Italian seasoning until they reach 165°F, then topped with tomato, mozzarella, and basil. A spoon of balsamic finishes the skillet.
28 min · Easy
View recipe
Chicken Stir-Fry
Sliced chicken breast is cooked to 165°F, then tossed with broccoli, bell pepper, and snap peas in a soy-ginger sauce. The whole skillet comes together on one burner.
31 min · Easy
View recipeFind something else
From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
Read the affiliate disclosure.